Sarah's Buttercream *& Sprinkle Fairy Cakes

Sarah Butler Fairycakes Sarah Butler Fairycakes

By Sarah Butler

12 people 15 minutes 20 minutes


  • 110 g Butter (or margarine)
  • 60 g Butter (softened)
  • 110 g Caster Sugar
  • 2 - Eggs
  • 4 tbsp Fresh Cream
  • 120 g Icing Sugar
  • 2 tbsp Milk
  • 4 drop Pink Food Colouring
  • 110 g Self-Raising Flour


  1. Preheat oven to 200°C/180°C fan/gas 6.
  2. Beat the butter and sugar together for 3-4 minutes until pale in colour.
  3. Add one egg at a time, beating between each.
  4. Sieve in the flour, combine into mixture.
  5. Pour in the milk and combine into the mixture.
  6. Spoon the mixture into a lined bun tray.
  7. Bake for 15 minutes and allow to cool completely before decorating.
  8. For the buttercream, beat the butter for 5 minutes with a handheld or electric mixer.
  9. Sift the icing sugar and add to butter a spoonful at a time until all is incorporated.
  10. Add cream to mixture and beat for an additional 5 minutes.
  11. Divide buttercream into two even portions. Add one half to a piping bag fitted with a nozzle.
  12. Add 3-4 drops of food colour to the second half of buttercream and mix until completely combine and colour is even.
  13. Decorate the Fairy Cakes with frosting and enjoy!
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